Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you use leftover cooked chicken instead of packaged, you'll need about 1 cup.

Recipe by Cooking Light September 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Place pizza crust on a baking sheet. Spread pasta sauce over crust, leaving a 1-inch border; top with capers, pepper, and chicken. Sprinkle with cheese. Bake at 450° for 12 minutes or until the crust is crisp. Cut into 4 wedges.

Nutrition Facts

342 calories; calories from fat 25%; fat 9.6g; saturated fat 2.3g; mono fat 1g; poly fat 0.1g; protein 24.3g; carbohydrates 38.5g; fiber 1.4g; cholesterol 39mg; iron 1.8mg; sodium 1178mg; calcium 343mg.
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